Baked Feta Cheese with Olives, Lemon and Rosemary
Baked Feta Cheese with Olives and Lemon ~ an easy baked cheese appetizer that shows off the spectacular sun drenched flavors of the Mediterranean.
Servings: 10 servings
Video
Ingredients
- 10 ounce block of sheep's milk feta Note: the amount of cheese can vary, that's fine. If your block is very thick you may want to slice it in half through the middle so you have 2 thinner slabs.
- 1/2 cup extra virgin olive oil
- juice of 1/2 large lemon
- 1 1/2 cups mixed olives
- 3 Tbsp fresh rosemary leaves
- 1/2 tsp red pepper flakes
- a few coarse grindings of black pepper
Instructions
- Preheat oven to 350F.
- Put the feta in a gratin dish or other small ovenproof dish that you will also use for serving.
- Pour the olive oil into the dish, followed by the lemon juice. Arrange the olives around the cheese, with the rosemary. I quarter the squeezed lemon half and throw that in as well. Sprinkle the red and black pepper over all.
- Bake for about 20 minutes, or until hot and bubbling. I loosely laid a sheet of foil over mine. You can finish under the broiler if you like for a little charring effect.
- Serve hot with toasted bread.
Notes
- Add a handful of shrimp and make this a meal!
- Try fresh thyme instead of rosemary.
- You might try cutting the feta in large cubes instead of baking it brick style.
- I'm dying to try this baked feta with my Romesco Sauce.
Nutrition
Calories: 201 kcal · Carbohydrates: 2 g · Protein: 4 g · Fat: 20 g · Saturated Fat: 6 g · Cholesterol: 25 mg · Sodium: 633 mg · Potassium: 32 mg · Fiber: 1 g · Sugar: 1 g · Vitamin A: 246 IU · Vitamin C: 1 mg · Calcium: 153 mg · Iron: 1 mg
Nutritional information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although The View from Great Island attempts to provide accurate nutritional information, these figures are only estimates.
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